Feeling hungry? We asked chefs from around the county running kitchens in cafes, inns, pubs and restaurants what is a favourite on their menu right now to inspire your next dining outing
Café owner Trish Delaney and head chef Rory Bradburn work together to curate the menu, with its focus on truly fresh and local ingredients. For the popular Eggs Benedict, which is available all day every day, free range eggs for the poached eggs and hollandaise come from Vale Farm, Winchester, and the micro herbs are from Lusso Leaf, Stockbridge. dillalton.co.uk
The Brushmakers Arms, Upham
Chef/proprietor Reece Taylor champions local produce. This dish of ChalkStream trout fillet is served with a bouillabaisse-style sauce made using Isle of Wight tomatoes, garlic and Hampshire crayfish shells. Baby organic leeks come from Hampshire Veg Box and asparagus from the New Forest. thebrushmakersarms.com
Head chef Phill Bishop showcases the finest seasonal produce and a commitment to fresh, local ingredients. A current menu favourite is pan-roasted Wiltshire pork loin with pancetta, gem, pea, broad bean, saffron emulsion and dauphinoise potato. thegreyhoundonthetest.co.uk
The Mutton, Hazeley Heath
Head chef Rob Boer experiments with flavour combinations and ingredients using dishes where the foundation remains the same. For instance, one of the most popular starters is a homemade crumpet. Rob regularly switches up the toppings according to what’s in season. Over the past year, he’s served the crumpet with mutton and red cabbage, smoked salmon and cucumber chutney, and beef tartare with a slow-cooked egg yolk. themuttonathazeleyheath.co.uk
Head chef/proprietor Francis Joyce has created this dish of Isle of Wight tomatoes with smoked olives and smoked egg yolk, salad of pinenuts, giant couscous, mozzarella and Pedro Ximenez dressing as a celebration of summer. Served as a starter or light lunch, it is accompanied by tomato and mozzarella focaccia made by Francis, who also makes his own gluten free bread. thehangerfreehouse.co.uk
The Northbrook Arms, East Stratton
Apricot and herb stuffed pork tenderloin was a headline dish created by head chef Colin Savory for the summer menu and served with fondant potato, red cabbage and a honey mustard jus. All ingredients have been sourced by local producers and suppliers. northbrookarms.com
Head chef Harry Lewis’ pan-fried cod with samphire, green beans, sweet potato, nori seaweed, and Thai green sauce is a crowd favourite on the menu. It is popular as this dish has a delightful blend of harmonising flavours, and it is also a great choice for any occasion. peatspadeinn.co.uk
The Three Tuns, Romsey
There’s always a homemade pie on the menu year-round as it’s a bestseller. Head chef Daniel Spratley makes proper deep-filled pies with shortcrust pastry. This one is a chicken and mushroom pie served with buttery smooth mash, seasonal greens and homemade gravy. The filling has been slow cooked for a deep flavour and uses local mushrooms and chunks of chicken. the3tunsromsey.co.uk
Local provenance is very important at The Tichborne Arms. For this dish of truffle burrata, pickled heritage carrots and pickled beetroot, caramelised walnuts and garden pesto, head chef Jamie Bicknell used Laverstoke Park Farm’s burrata, garnished with fresh herbs and flowers picked from The Tichborne Arms’ own kitchen garden. tichbornearms.com
Aviator, Farnborough
Executive chef Dan Greene has created mussel and prawn raviolo with pickled carrot, shaved fennel, Avruga caviar, smoked salmon consommé and micro parsley - featuring sustainable ingredients. The consommé utilises smoked salmon skin which would usually be disposed of. Mussel farming has a low environmental impact. Micro parsley is grown in Hampshire and Avruga caviar is made from herring and squid ink, reducing the strain on the sturgeon population. aviatorhampshire.com
Head chef/proprietor Gary Pearce’s dish of scallops, gooseberries, elderflower and apple is a very special dish as he uses wild scallops from Greenstraight Scallops. Hand dived on a single breath, with no air tank, James Kirkaldy gathers only what he needs to fulfil his orders, minimising his carbon footprint and any sea floor disturbance. There is no purer way to source scallops. 36onthequay.com
This dish of Portwood asparagus, creme fraiche, grapefruit, mint and dill is created by chef director Luke Holder who works closely with local producers to narrow the distance between field and fork. Exciting menus are led by the very best seasonal produce, from partnerships with growers such as Portwood Asparagus and Four Acre Farm. limewoodhotel.co.uk
Head chef Fred Page makes Succotash, based on a colourful Southern American dish, utilising much of what grows well at the farm. Peppers, corn, courgette and different types of beans - fine, flat and borlotti are cooked together with slow-cooked onions and garlic, then finished with torn basil. It is served with a salsa made from half-fresh and half-blistered tomatillos, coriander and oil, plus a dollop of sour cream and crispy chickpea fritters. heckfieldplace.com
The Briny’s exquisite shellfish platters are a celebration of British seafood with each platter boasting a whole crab or lobster, fresh oysters, succulent crevettes and samphire, complemented by sourdough, taramasalata, fries and tender cockles. Crafted by head chef Cam Bradshaw, these platters feature the finest local ingredients, and a 48-hour notice is required to ensure every element is perfect for this sumptuous seafood experience! thebriny.co.uk
Head chef/patron Damian Brown has created a stunning pistachio and olive oil cake with maraschino cherries, drenched with cherry liqueur syrup, whipped vegan amaretto cream and crunchy gluten free amaretti biscuits. This gluten free and dairy free moist, rich and indulgent cake meets different dietary requirements while delivering a dessert with lots of colour, textures and flavours. chesilrectory.co.uk
Executive head chef Luke Matthews’ twice-baked Emmental soufflé holds a critically acclaimed reputation that spans over 30 years. Such is the popularity of the dish that the few times it has been removed from the menu guest demand has been so high that it has been speedily reinstated. chewtonglen.com
Simplicity and provenance are key for executive chef Sean Williams, who is passionate about sustainability, quality and flavour. In this dish Sean sears Sky Park’s zero miles venison steak over a woodfire and drizzles with chimichurri, made from herbs grown in the kitchen garden. Oregano, parsley, marjoram and thyme are chopped and mixed with lemon juice, a little chilli and Sean’s secret ingredient - home-smoked sea salt. skyparkfarm.com
Burrata salad with heritage tomatoes, olives, sourdough, basil and cabernet sauvignon dressing is a vibrant and fresh salad that combines locally sourced Isle of Wight tomatoes, known for their fabulous flavour and lively colours, with creamy burrata. It is served with freshly baked sourdough from The Hoxton Bakehouse in Lymington. jamesmartinchef.co.uk
The PIG team are always finding ways to reduce waste. In the kitchen head chef Alex Proudman has created an imaginative and indulgent zero waste croissant set cream with croissant crisps. It uses surplus croissants from the breakfast table which give the cream an incredible buttery flavour, and it is served with fresh berries and a berry or citrus sauce. thepighotel.com
Wild Carrot, Four Seasons Hampshire, Dogmersfield
Spiced Devonshire duck breast with caramelised parsnip, apricot texture and port wine jus is an example of executive chef Tahla Barkin’s ethos: a tribute to countryside flavours and celebrating Britain's rich culinary heritage. fourseasons.com/hampshire
Talented head chef Vijay Bhav Chauhan declares his food is not just about eating food, it’s about making memories, which he attempts through his Indian inspired and beautifully presented dishes. This Chettinad lamb chops dish forms part of Vijay’s signature menu and includes Hampshire lamb chops marinated with chilli and yoghurt, cooked in clay pot served with mint gel, forest mushroom, confit tomato and curry leaf dust. warbrookhouse.com
